Mixed Vegetable Soba Noodle
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Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 3-4 servings
 
Soba noodle tossed with bell peppers, mushrooms, and snap peas in a delicious sweet and savory sauce. This mixed vegetable soba noodle is the perfect weeknight dinner.
Ingredients
  • 3 bundles of soba noodles
  • 4 tablespoons olive oil
  • 4 cloves of garlic, minced
  • 1 medium yellow bell pepper
  • 1 medium red bell pepper
  • 6 white mushrooms
  • 5 medium shiitake mushrooms
  • 1 medium oyster mushroom
  • ½ cup snap peas, sliced
  • ¼ cup oyster sauce
  • ⅓ cup soy sauce
  • 2½ teaspoon honey
  • ⅛ cup water
  • 1 tablespoon Sriracha
Directions:
  1. First, cook the soba noodles according to the directions on the package. I cooked mine in boiling water for about 5-6 minutes until they’re soft but not completely cooked through. Drain the water and run the noodles through cold water to stop the cooking process. Set aside for now.
  2. In a large skillet, add olive oil and warm over low heat for about a minute. Next, add minced garlic and saute until aromatic and golden brown.
  3. Add sliced bell peppers to the skillet and cook until tender. I prefer using red and yellow bell peppers because they retain their vibrant color. Green bell peppers become a dull green. Have you noticed that?
  4. Once the bell peppers are tender, add the mushrooms. I used a combination of shiitake mushrooms and oyster mushrooms. Use your favorites.
  5. Next, add the snap peas, oyster sauce, soy sauce, honey, Sriracha, and water, and cook for about a minute or two. Add the soba noodles and basil leaves. Toss until the noodles are coated with the sauce.
  6. Serve the mixed vegetable soba noodle warm.
Recipe by Cooking with a Wallflower at https://cookingwithawallflower.com/2017/03/29/mixed-vegetable-soba-noodle/